Enzymatic activites (polyphenoloxidase, catalase and peroxidase) and carotenoid content were estimated in the yellow portion of the mesocarp of six avocado cultivars differing in their browning potential. The results do not support our assumption of the existence of an inverse relationship between browning potential and carotenoid content in the tissue.
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SHARON‐RABER et al. (1983) studied this question.
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